Triple-Chocolate Bliss Cake

TRIPLE-CHOCOLATE BLISS CAKE

1 pkg. (2-layer size) chocolate cake mix
1 cup Sour Cream
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
4 eggs
1/2 cup oil
1/2 cup water
3 cups thawed COOL WHIP Whipped Topping, divided
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate
1-1/2 cups fresh raspberries

HEAT oven to 350ºF. BEAT all ingredients except COOL WHIP, chocolate squares and berries in large bowl with mixer until well blended. Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray. BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate. RESERVE 2 Tbsp. COOL WHIP. Microwave remaining COOL WHIP and chocolate squares in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Drizzle over cake. Immediately drop scant teaspoonfuls of the reserved COOL WHIP around top of cake; draw toothpick through center of each to resemble star. Fill center of cake with berries. Keep refrigerated. Makes 18 servings.

*Recipe from Kraft